Traditional German Mulled Wine Recipe (Glühwein) (30 Mins) (2024)

FAQs

How long does it take to heat Glühwein? ›

Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don't want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

Mulled wine is hot spiced wine. Gluhwein is a German term for exactly the same. However, they might not necessarily taste the same way because there are so many different recipes, spice mixes and wines to choose from.

Interestingly, unlike most other mulled wine varieties (including Gluhwein and Vin Chaud), glogg can traditionally be served hot and cold. So if you get a bottle of ready-made glogg, you don't necessarily need to warm it up.

This mulled wine recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you've been drinking tiny mugs outside in December.

Be careful not to overcook as the wine will reduce. Remove pan from heat. Cover and steep until well-flavored. We recommend letting it steep 5 to 10 minutes.

Let the wine slowly warm up to 70°C (160F) do not pass 80°C (175F) (keep a close eye on that). When you reach 70°C (160F) let the flavors mix up for a minimum of 30 minutes before serving.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

The wine is thoroughly warmed with cloves, cinnamon, star anise and sugar. It is possible to add a slice of lemon or orange. Mulled wine has about 7.5% alcohol.

It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany, Czech Republic, Austria, Switzerland, Slovenia, Croatia, Romania, Nordics, Baltics and eastern France.

You see, “normal” Glühwein, especially the cheap one, is made from blends of leftovers of cheap wines. So the base was probably not that tasty. All the sugar makes it work, but it doesn't make the headache potential go away.

Does alcohol burn off in Glühwein? ›

But no matter what you start with, and no matter all the other variables, if you're really keeping mulled wine warm for 10 hours, it's very likely some—but definitely not all—of the alcohol will evaporate. But the flavors of the mulled wine will also start to fade and get muddier after hours and hours of heat exposure.

Bottled or freshly made Mulled wine will last 3-5 days after cooking / opening if stored in the fridge. While unopened mulled wine can last for years if stored in the correct conditions. What is this?

THE GERMANS also disagree: 'Bier auf Wein das lass sein; Wein auf Bier das rat' ich Dir' (roughly translated: 'Don't touch beer after wine; but wine after beer is fine'). There is an Anglo-German difference on another bit of folklore, too.

While it's a nice drink to imbibe on its own, it's always more fun to think of pairings. Truthfully, mulled wine pairs well with everything from roast beef or sausage to cheese platters. Miller loves to take comforting, classic meat and potato dishes and throw in Filipino twists.

glühwein. Glühwein. [hot] mulled wine. 16 examples from the Internet.

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it's warm and delicious, ladle it into heatproof glasses and serve.

The trick to mulled wine is never to boil it because that way the alcohol boils off (although if you want to make a non alcoholic version by all means boil away). Instead you need to keep it at a gentle simmer. The idea of using a slow cooker to make mulled wine came to me as I was packing it away.

Re-heat it – If you make mulled wine in a pot, you can always put that pot back on the stove and re-heat the wine. As long as you don't bring it to a boil, the flavour of the wine won't be affected. You may lose a little of the alcohol punch, but you still get all the rich, spicy taste of your delicious mulled wine.